This recipe makes a rich-tasting, not too sweet frosting.
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered cane sugar
1 to 3 tablespoons heavy cream
1 1/4 teaspoons All Star Extracts Cheesecake Flavor
dash of sea salt (optional)
*Non-dairy recipe: substitute shortening for butter and water for cream.
Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed until combined, then beat on medium speed for 3 to 4 minutes. Add cream one tablespoon at a time, until desired consistency is achieved. Add Cheesecake flavoring and salt and beat an additional 1 minute.
Frosting can be refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using.
Makes about 3 cups frosting.
Iced cakes and cupcakes can be stored at cool room temperature for up to 3 days.
Those of us who can’t eat regular ice cream have to settle for a few boring flavors that most supermarkets carry/
Well there’s good news!
A huge selection of flavor extracts are available to add great flavors to your lactose-free ice cream.
Eggnog Ice Cream is so good and so easy to make, using just 2 ingredients
- soften your favorite carton of 1.4L or 1.5 qt of vanilla ice cream
- add 2 teaspoons of All Star Extract Eggnog Flavoring
- stir thoroughly
- freeze over night in an air tight plastic container
- serve in an ice cream parlor style dish or in a cone